Garlicky Spinach Orzo
Creamy, dreamy cheesy orzo with a ton of garlic and loaded with spinach pairs serves as a side dish or stand-alone meal and it comes together in just 20 minutes.
4-6 servings
Directions
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Cook orzo according to package directions. Drain and set aside.
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In a small bowl or measuring cup, whisk together 1/4 cup of milk with the flour to create a smooth slurry.
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Heat olive oil in a medium-sized pot over medium heat. When the oil begins to shimmer, add garlic, salt and pepper and sauté for 30 seconds until garlic is fragrant.
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Add white wine to deglaze the pan, scraping off any bits that are stuck to the bottom.
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Add 3/4 cup of milk to the pan, then bring to a simmer for 1 minute. Do not let the milk boil.
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Add the slurry and cook for about 5 minutes or until sauce is thickened.
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Stir in the chopped spinach to sauce, then an additional 2 or 3 minutes or until spinach is soft but still vibrant green. Remove sauce from heat and stir in parmesan cheese.
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Add cooked orzo and stir to combine.
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Place the lemon slices in a small dry skillet and pan roast until they are soft, but not falling apart. Set aside.
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Garnish with extra parmesan cheese, cracked black pepper, parsley and serve immediately.
From Shawnie's class “Date Night: Summer Under the Tuscan Sun”
